By D.F. Horrobin
Biochemistry is the research of the chemistry of residing organisms, of the ways that nutrients is used to serve the entire many wants of the physique. Biochemistry is heavily hooked up with meals, the examine of the categories and quantities of varied fabrics required within the nutrition. Biochemistry is usually inextricably int~rtwined with endo crinology, the examine of hormones, for many of the hormones exert their activities through changing the behaviour of chemical reactions in the physique. The critical challenge in biochemistry is that of the availability of power. strength is required for a mess of reasons of which muscular job is the simplest identified. power is needed for digestion, and for the functioning of the kidney, the liver, the mind and all of the different organs within the physique. power can also be crucial for the build up of the complicated natural molecules of which the physique is con structed. eventually, many of the power applied in the world comes from the sunlight. crops may be able to faucet this power resource without delay through the method of photosynthesis. by utilizing pigments, significantly the fairway chlorophyll, vegetation can catch the power of solar and use it to accumulate complicated ingredients corresponding to fats, carbohydrate, protein and nucleic acids. the one uncooked fabrics required are carbon dioxide, water and straightforward inorganic elements comparable to nitrates that are extracted from the soil.
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Digestion 29 The pepsin can then begin to break up the amino acid chains of which the protein molecules are made. It works best at a pH of 2-3 which is the highly acid pH normally found in the stomach. The digestion of proteins to the level of single amino acid units is completed in the intestine. 1. The digestion of protein. Each oval represents an amino acid. in the juice secreted by the pancreas and in the secretions of glands in the wall of the small intestine itself. All these enzymes work best when the pH is nearly neutral (around 7).
Secondly the virus seems to interfere with the normal controls over protein manufacture. When a particular protein accumulates in the cell, the DNA in the nucleus is no longer informed and so production of that protein continues and is not stopped as it usually would be. The cell must grow to accommodate the extra protein and quite soon it divides. The virus thus promotes abnormal cell multiplication. In some cases the virus seems to have primarily the first action. It takes over the ribosomes so completely that the cell ceases to manufacture its own protein and so soon dies.
U '>' .. ~ c: W u 5 ~t~~~I o~ ~~ ~~I~I _ _ ~Ul l ____ ____ _ __ __ Fig. 1. The relative amounts of energy which are freed by the burning of 1 g of fat, 1 g of carbohydrate and 1 g of protein. the same number of calories as does the same amount of food when oxidized in the body itself. Each gram of protein burnt yields about 5·3 kcal. Fat yields about 9·3 kcaljg while carbohydrate yields about 5·3 kcaljg. Thus a given weight of fat releases more calories than a given weight of any other food and it is therefore not surprising that excess food is stored in the form of fat.